This Carrot Cake with Cream Cheese Frosting is a moist, spiced cake filled with grated carrots, pineapple, and walnuts, topped with a smooth cream cheese frosting. It’s a classic dessert that never goes out of style.

Why You Will Love This Recipe

• Moist and flavorful thanks to carrots, pineapple, and walnuts.

• Perfectly spiced with cinnamon and nutmeg.

• Topped with tangy, creamy frosting.

• Great for birthdays, holidays, or everyday baking.

• Stays fresh and moist for days.

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of those timeless recipes that bridges the gap between rustic home baking and elegant desserts. Known for its moist crumb, warm spices, and signature cream cheese frosting, it’s a cake that delights with both flavor and texture.

The base of this cake is a spiced batter enriched with grated carrots, which add natural sweetness, moisture, and subtle earthy notes. Carrots practically melt into the cake as it bakes, leaving behind flecks of color and plenty of tenderness.

Pineapple is another key ingredient, bringing juicy sweetness that enhances the cake’s moisture. Combined with shredded carrots, it ensures that each bite is rich and satisfying without feeling heavy.

Walnuts provide a nutty crunch that contrasts beautifully with the soft crumb. They also add a touch of bitterness, balancing the sweetness of the cake and frosting. If you prefer, pecans can be used for a slightly sweeter, buttery crunch.

The batter itself is flavored with cinnamon and nutmeg, two spices that elevate the earthy sweetness of the carrots. They lend warmth and depth, making the cake taste cozy and aromatic.

Once baked, the cake is layered and frosted with cream cheese frosting, which is tangy, smooth, and the perfect counterbalance to the sweet, spiced cake. The frosting is simple yet indulgent, made with cream cheese, butter, vanilla, and powdered sugar.

This cake is often baked in layers, creating an impressive centerpiece for celebrations. However, it can also be baked as a sheet cake for a more casual presentation, making it versatile for different occasions.

One of the great advantages of carrot cake is how well it keeps. Thanks to its moisture-rich ingredients, it stays soft and delicious for several days, even improving in flavor as it rests.

Carrot cake is also adaptable. You can add raisins for chewiness, coconut for extra sweetness, or adjust the spices to suit your taste. It’s a forgiving recipe that welcomes customization without losing its charm.

The frosting is a highlight all on its own. Creamy and tangy, it pairs so well with the cake that many people consider it essential. The balance of sweet and tangy makes every bite irresistible.

Beyond flavor, carrot cake has a nostalgic quality. It’s a dessert that feels homemade and comforting, reminding many of family gatherings and celebrations. At the same time, its elegant appearance makes it suitable for more formal occasions.

This particular recipe is designed to maximize both flavor and texture. The carrots and pineapple keep it moist, the nuts add crunch, and the spices bring warmth. Together, they create a cake that is complex yet approachable.

In the end, carrot cake with cream cheese frosting is more than just a dessert—it’s a celebration of flavors and textures that stand the test of time. It’s a recipe you’ll bake again and again, whether for special occasions or simply to enjoy at home.

Servings

Makes 12–14 slices

Time

• Prep Time: 30 minutes

• Cook Time: 35 minutes

• Cooling & Frosting Time: 1 hour

• Total Time: About 2 hours 5 minutes

Ingredients

Cake

• 2 cups all-purpose flour

• 2 tsp baking powder

• 2 tsp baking soda

• 1/2 tsp salt

• 2 tsp cinnamon

• 1/2 tsp nutmeg

• 4 large eggs

• 1 1/4 cups vegetable oil

• 1 1/2 cups granulated sugar

• 1/2 cup brown sugar

• 2 tsp vanilla extract

• 3 cups grated carrots

• 1 cup crushed pineapple, drained

• 1 cup chopped walnuts

Frosting

• 16 oz cream cheese, softened

• 1/2 cup butter, softened

• 2 tsp vanilla extract

• 4 cups powdered sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.

2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.

4. Gradually stir in dry ingredients until just combined.

5. Fold in carrots, pineapple, and walnuts.

6. Divide batter between pans and bake 30–35 minutes, until a toothpick inserted comes out clean.

7. Cool completely before frosting.

8. Make frosting: Beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar until fluffy.

9. Frost cooled cakes and stack if making a layer cake.

Tips

• Grate carrots finely so they blend into the cake.

• Drain pineapple well to avoid excess moisture.

• Chill the cake before slicing for clean cuts.

• Store covered in the refrigerator for up to 5 days.